Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

This tasted really good! But I guess I cooked it a little too long as it didn't make much. I even added more water to it and it still only came out like maybe a cup and a half. If you're making this recpie for more than 2 people, double it. Also, I had everything on hand except the shallots so I used regular sweet onion instead and it still tasted great. I used Shiraz as the red wine. Overall a really good recipe!

This was delicious...I use sweet onion instead of shallots. The only other changes I made was to use a beef consumme and I added one wedge of laughing cow light cheese which thickend it instead of the cornstarch and water and made it more flavorful. I added my leftover pork tenderloin (elegant pork tenderloin) to the sauce and will have it as leftovers...it's a gourmet meal.

Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes Servings: 4

INGREDIENTS

1 pound mushrooms, cleaned

1 tablespoon oil

salt and pepper to taste

1/4 cup butter

2 cloves garlic, chopped

1 teaspoon thyme, chopped

1 tablespoon lemon juice

salt and pepper to taste

INSTRUCTIONS

Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.

Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.

Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste.